Positive hydration method of preparing confectionery and product therefrom

Abstract

The present invention is a new method of making a confectionery mass, such as a nougat, by hydrating sufficiently to form the mass without the need for cooking to drive off moisture. The present invention also includes a product prepared by positively hydrating a mixture of confectionery ingredients including a hydrobinding component and shearform product.

What is claimed is: 
     
       1. A method of making a confectionery mass comprising: forming a confectionery mass by combining a saccharide-based shearform matrix and a hydrated hydrobinding agent selected from the group consisting of food grade gums, gelatin and mixtures thereof said hydrated hydrobinding agent present in an amount sufficient to hydrate said shearform matrix so as to provide internal cohesiveness and lubricity to said confectionery mass without causing syneresis.   
     
     
       2. The method of claim 1, wherein said shearform matrix is provided by a flash-heat process. 
     
     
       3. The method of claim 1, wherein said shearform matrix is provided by a flash-shear process. 
     
     
       4. The method of claim 1, wherein said hydrobinding component has been subjected to flash-flow processing prior to hydration. 
     
     
       5. The method of claim 4 wherein said hydrobinding component is combined with a saccharide-based material for flash-flow processing. 
     
     
       6. The method of claim 5 wherein said saccharide-based material is pre-flash-flow processed. 
     
     
       7. The method of claim 1, wherein said hydrobinding component comprises a proteinaceous material. 
     
     
       8. The method of claim 1, wherein said food grade gum is selected from the group consisting of gum arabic, carrageenan, and mixtures thereof. 
     
     
       9. The method of claim 1, wherein said shearform matrix is prepared from a feedstock which comprises a saccharide-based material. 
     
     
       10. The method of claim 9, wherein said saccharide-based material is selected from the group consisting of sucrose, corn syrup solids, polydextrose, and mixtures thereof. 
     
     
       11. The method of claim 10, wherein said saccharide-based ingredient is polydextrose. 
     
     
       12. The method of claim 9 wherein said saccharide-based material is pre-flash-flow processed. 
     
     
       13. The method of claim 1 wherein said hydrated hydrobinding component includes an aerating agent. 
     
     
       14. The method of claim 13 wherein said aerating agent is selected from the group consists of egg white, soy protein, and mixtures thereof. 
     
     
       15. The method of claim 1 wherein at least one biologically active ingredient is included in said mass by adding said active ingredient to one of said shearform matrix, said hydrated hydrobinding component, and said combination. 
     
     
       16. The method of claim 1 wherein at least one nutritional agent is included in said mass by adding said agent to one of said shearform matrix, said hydrated hydrobinding component, and said combination. 
     
     
       17. The method of claim 16 which further comprises reducing olfactory characteristics of at least one ingredient of said nutritional agent. 
     
     
       18. The method of claim 17 wherein said reducing of olfactory characteristics comprises driving off flavor and aromatic notes. 
     
     
       19. The method of claim 16 wherein said nutritional agent is selected from a group consisting of dry residue of whole vegetables, a dry residue of whole fruit, a source of mineral, a source of fiber, and combinations thereof. 
     
     
       20. The method of claim 18 wherein said agent is said dry residue of whole vegetable. 
     
     
       21. A confection comprising a functionalized hydrobound mass having substantially no phase separation of moisture, such confection having a saccharide-based shearform matrix and a hydrated hydrobinding agent selected from the group consisting of food grade gums, gelatins and mixtures thereof, said hydrated hydrobinding agent present in an amount sufficient to hydrate said shearform matrix so as to provide internal cohesiveness and lubricity to said confection. 
     
     
       22. The confectionery mass of claim 21 comprising a shearform matrix and a hydrobinding component. 
     
     
       23. The confectionery mass of claim 22 which further comprises confectionery ingredients hydrated sufficiently to provide said functionalized hydrobound mass. 
     
     
       24. The confectionery mass of claim 21 wherein said hydrobinding component comprises a proteinaceous material. 
     
     
       25. The confectionery mass of claim 21 wherein said hydrobinding component comprises a food grade gum selected from the group consisting of gum arabic, carrageenan, and mixtures thereof. 
     
     
       26. The confectionery mass of claim 21 which has a water activity of not greater than 60% ERH. 
     
     
       27. The confectionery mass of claim 26 wherein said water activity is not greater than about 55% ERH. 
     
     
       28. The confectionery mass of claim 21 which further comprises an active ingredient. 
     
     
       29. The confectionery mass of claim 28, wherein said active ingredient is an antacid. 
     
     
       30. The confectionery mass of claim 21, wherein biological activity is less than about 100 ppm. 
     
     
       31. The confectionery mass of claim 30, wherein said activity is less than 25 ppm. 
     
     
       32. The confectionery mass of claim 21 which further comprises a nutritional component. 
     
     
       33. The confectionery mass of claim 32 wherein said nutritional component comprises at least one ingredient which has been treated to reduce olfactory characteristics. 
     
     
       34. The confectionery mass of claim 21 wherein at least one nutritional agent is included in said mass by adding said agent to one of said shearform matrix, said hydrated hydrobinding component, and said combination. 
     
     
       35. The confectionery mass of claim 34 wherein said nutritional agent is selected from a group consisting of a dry residue of whole vegetable, a dry residue of whole fruit, a source of mineral, a source of fiber, and combinations thereof. 
     
     
       36. The confectionery mass of claim 35 wherein said agent is said dry residue of whole vegetable. 
     
     
       37. The confectionery mass of claim 21 wherein the biological activity is less than about 100 ppm. 
     
     
       38. The confectionery mass of claim 37 wherein the activity is less than about 25 ppm. 
     
     
       39. The confectionery mass of claim 38 wherein said activity is less than about 10 ppm.